Sous-vide, or “cooking with vacuum” has been around for a long time, but is enjoying a re-emergence as a gourmet cooking method. It involves cooking food in a relatively low temperature water bath, usually after it has been vacuum-sealed in a bag.

I’m not a chef or any kind of professional cook. But I am very interested in sous-vide and found very few resources on the web–and in particular very few recipes–so I thought I’d write down my experiences here both to share with others and to elicit comments from folks who have their own results (both successes and failures) to share.